Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Ma-Ma’s Deviled Eggs

From the book Deviled Eggs by
Yield 12 halves


My grandmother Ruth Link Shaw of Statesville, North Carolina, kept a perfect house and made perfect food while wearing aprons that covered her whole body like welder’s garb — not that she ever got a spot on one of them. And she never wanted anyone to know exactly how she produced those divine pound cakes and crispy fried chicken she turned out, so she never wrote down a recipe. But you can’t keep a good deviled egg secret, so I re-created her tart, creamy treats from my memory and from talking with other members of my family. You should make these very smooth, just like my Ma-Ma did.


6 hard-cooked eggs, peeled and halved, yolks mashed in a bowl
2 Tbsp. plus 2 teaspoons mayonnaise
1 Tbsp. prepared yellow mustard
2 tsp. distilled white vinegar
¼ tsp. salt, or to taste
¼ tsp. black pepper, or to taste
~ Paprika for garnish


  1. Combine the thoroughly mashed yolks and mayonnaise, then stir in the mustard and vinegar. Stir in the salt and pepper, then taste and adjust if necessary. Stir well with a spoon to achieve a creamy texture.
  2. Fill the egg whites evenly with the mixture and garnish each egg half with paprika.
deviled eggs

This content is from the book Deviled Eggs by Debbie Moose.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice